Recipe

Cajun Gumbo Recipe

Add Step-by-Step Photos	Thenewagecook / All my dishes 10 months, 2 weeks ago The key to a nice dark roux for Gumbo is to whisk constantly, it will take up to 20 to almost 30 minutes sometimes, but always whisking constantly. Prep:30m Cook:1m Servings:8	Thenewageco
	cajun spicy firery thick stew southern

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Fans

lunasea

donman

mjcmcook

jimrug1

leebear

binky67

trinii

Ingredients

2 lbs. of fresh shrimp (peeled and devined),

chicken (boneless and diced) or Pork (boneless and diced)

1 lb. of Andouille or smoked Kielbasa (sliced)

1 cup of celery (chopped)

1 cup of green bell pepper (chopped)

1 medium onion (chopped)

1 cup of okra (fresh or frozen) sliced

2 bay leaves

3-4 garlic cloves (minced or paste)

1 medium tomato (seeded and chopped)

3 green onion (scallions) stalks (chopped)- optional

1/2 bunch of fresh parsley (chopped) - 2 Tblsp if using dried

2 cups of stock (chicken, seafood or beef)

Tabasco sauce to taste

1-2 Tblsp of Cajun Seasoning

salt & black pepper to taste

For the Roux:

3/4 cup of vegetable oil

3/4 cup of white all purpose flour

Directions

To start with the roux in a large pot, caldero or dutch oven heat the oil and whisk the flour constantly until it reaches a light sand color.

Turn the heat down to just below medium whisking constantly until we get a rich dark brown color (like melted chocolate).

Add all the TRINITY chopped celery, onion and pepper along with the the bay leaves and sauté for 5 minutes or until soft, mix and get all incorporated into the roux.

Add the garlic and stir to combine.

Stir in the sliced okra and cook until it looses it's "stringyness" texture.

At this point add the sausage along with the meat or the shrimp and cook/sauté for 10 minutes.

Add the parsley and the green onion and stir.

Add the stock and the Cajun Seasoning, mix to combine all the ingredients and let it boil, then turn down to a lower heat and simmer for 30 minutes with the lid slightly off.

After simmering for 30 minutes add salt & peper and Tabasco sauce according your own personal taste and stir to combine.

To serve Gumbo put a nice scoop of white rice and a good ladle full of the Gumbo on the side.

Have silces of fresh and delicious french bread and a bottle of Tabasco sauce on the table for people to season it as they wish. ENJOY !!!

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Comments

mjcmcook 10 months, 2 weeks ago said:
~Hello~
'GREAT' "5"FORK!!!!! 'GUMBO'~
~*~mj~*~

lunasea 10 months, 2 weeks ago said:
I love a good gumbo and this sounds like a winner! That dark roux base is the ticket...love it. Thanks for sharing your recipe - can't wait to try this out.... :) Vickie

binky67 10 months, 2 weeks ago said:
Yeah Baby!!!!!!

jimrug1 10 months, 2 weeks ago said:
Nothing smells or tastes better than a big pot of gumbo.. I think they should make it a food group...;-)~ Great recipe, thanks for sharing..
Jim

donman 10 months, 2 weeks ago said:
Will be making this soon for sure :)

leebear 10 months, 2 weeks ago said:
THIS IS A GREAT RECIPE!BUT I KNEW THAT IT WOULD BE!KEEP THEM COMING!HIGH 5! CAROL

petunia97 10 months, 1 week ago said:
Love, love this recipe!!!!

trinii 2 months, 2 weeks ago said:
Needed a very special Gumbo recipe. This one sounds like it. Thanks

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